PanFriedHalloumiWithAsparagus1

 

I’m normally not a big fan of cheese, but there are a few types, which I really like and crave occasionally. Halloumi is one of them. I usually buy some in steak-like pieces and grill or roast them in a pan. This time I had another idea of cutting them up in bite-sized pieces and stir-fry together with asparagus and cherry tomatoes. It turned out to be a successful experiment and even ranked up to my top ten weekday menus.

 

PanFriedHalloumiWithAsparagus2

 

PanFriedHalloumiWithAsparagus3

 

It’s a very quick and easy dish and I love the contrast of colors the ingredients bring together. How the food looks often gives me a certain expectation on its taste and I must say this was a really satisfying one.

To balance out the intensive savory flavor of this pan-fried Halloumi, I serve it with warm cooked soft jasmine rice and again I was able to enjoy and appreciate the concept of Umami. :)

I hope you enjoy this recipe as much as I do and happy Meatless Monday tomorrow!

 

PanFriedHalloumiWithAsparagus4

 

 

Pan-Fried Halloumi with Asparagus
Serves 2
A quick, easy and nutritious weeknight meal + Let's experience umami!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 200 g (7 oz) Halloumi
  2. 10 asparagus stems
  3. 1 handful cherry tomatoes
  4. 1 clove garlic
  5. 2 tablespoons cooking oil
  6. 2 teaspoons sugar
  7. 1 teaspoon soy sauce
  8. salt to taste
Instructions
  1. Chop garlic into fine pieces.
  2. Cut Halloumi into bite-sized pieces.
  3. Peel off the hard part of asparagus stems and cut them into one-inch-long pieces.
  4. Add cooking oil in the pan and turn on medium-high heat.
  5. When the oil becomes hot, add garlic and stir-fry until fragrant (~15 seconds).
  6. Add Halloumi to the pan and stir-fry until they become a bit crispy on the outside.
  7. Then add asparagus and cherry tomatoes, including the rest of the ingredients and stir-fry quickly to mix everything well (~1-2 min).
  8. Turn off the heat and ready to serve.
Notes
  1. Serve together with warm cooked jasmine rice
thegreenrecipes http://www.thegreenrecipes.com/

SummerSaladWithMintLimeDressing1

 

Afternoon guys! Hope you are having a relaxing Sunday. It’s very warm here and I guess I could freshen up my day with this colorful summer salad.

 

If you remember my last post, Lime + Mint Summer Drink, you’ll notice that I am still sticking with two ingredients, mint and lime. I am so in love with this combination of flavors and it fits really really well for your summer appetite.

 

SummerSaladWithMintLimeDressing2

 

Here are the fresh ingredients I picked up from the farmers’ market. As I was uploading this photo I just realized that I forgot to put the strawberries on the table. ;-P Never mind! As long as I won’t forget to add them in the salad, everything is ok. And oh, you probably need some more salad greens too.

 

To begin with, you just have to saute the chanterelles and asparagus.Then make the dressing, throw in the rest of the ingredients fresh, mix everything together and voil√† – An irresistible bowl of salad is staring right at you. Just go ahead and dig in!

 

SummerSaladWithMintLimeDressing3

 

As you see, the biggest bowl I have at home is almost too small for it, but somehow this giant portion managed to disappear very quickly… :)

 

Summer Salad with Mint-Lime Dressing
Serves 4
Healthy salad with fresh summer ingredients - vegan, gluten-free and full of vitamins
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 teaspoons cooking oil
  2. A handful of chanterelle mushrooms
  3. 5 stems of asparagus
  4. 10-12 cherry tomatoes
  5. 1 avocado
  6. 1 shallot, thinly sliced
  7. A handful of fresh strawberries
  8. A handful of rocket salad
  9. 3 handfuls of salad greens
  10. --- for dressing ---
  11. 1 tablespoon salad oil
  12. 1 tablespoon sugar
  13. 2 tablespoons fresh lime juice
  14. 3 tablespoons mint leaves, finely chopped
  15. salt to taste
Instructions
  1. Coat the pan with cooking oil and put it on high heat
  2. Cut the chanterelle mushrooms and asparagus into bite-size pieces, saute until cooked and set aside
  3. Combine all the ingredients for the dressing together and stir to mix well
  4. Peel and cut the avocado in half, remove the seed and cut each half into 3 equal pieces (lengthwise)
  5. Make all other fresh vegetable into bite-size pieces and put them into a salad bowl with sauteed chaterelles and asparagus
  6. Pour in the dressing and mix it well with the vegetable
  7. Top the salad bowl with strawberries and avocado slices
Notes
  1. I used red-leaf lettuce as salad greens. Other types of salad greens are ok too.
  2. You can use any type of salad oil as you prefer. (Salad oil is the type of oil you put in salad and not the one used for frying.)
thegreenrecipes http://www.thegreenrecipes.com/